Tea processing is a fine tuned method of transforming the leaf buds of the Camellia Sinensis plant to dried leaves of different qualities and types.

Each type of tea has a distinct technique to its processing and this determines the quality of the flavor, body and aroma given out as it is brewed. Basically, tea processing is the oxidation of the leaves and its drying. This basic process can be tabled as follows:

Picking (Plucking):
The terminal bud and the adjacent two leaves are picked from the tea bushes and this is what is processed and turned into tea as we know it. In some regions there are distinct seasons for picking although in others it is done throughout the year. Picking is almost exclusively done by hand as it is difficult to employ machines for this on the steep hillsides where tea bushes are often grown. The tea bud or flush is snapped with a twist of the wrist and care is taken not to crush the bud as this will lead to a lower quality tea.

Withering (Wilting):
As soon as they are picked, the tea leaves start to wither gradually. The reason for this is the onset of oxidation due to enzymatic reactions taking place. Wilting helps to remove excess water from the leaves and can be done by sun drying or by leaving in a cool, dry place which will enable to pull moisture out of the leaves. More than a quarter of the leaf weight is lost during wilting.

Rolling (Bruising):
Rolling or bruising is done by tumbling the leaves in baskets or by going over with heavy wheels. This process helps to release the enzymes that help to oxidize the tea leaves which effectively change the taste and aroma of the final product.

Oxidation:
Most varieties of tea require oxidation although there are a few that do not need it. What happens as the leaves are left in to wither is the chlorophyll of the leaves is broken down with the help of the enzymes present. As tannin is released the leaves turn darker. This is also known as the fermentation of the leaves. The tea manufacturer determines the amount of oxidation required according to each type of tea. For Oolong teas this is 5-40 percent and for black teas this is 100 percent. Stopping the process of oxidation is achieved by moderately heating the leaves. This is usually done by steaming, baking or panning in a rolling drum. It is sometimes called kill-green.

Yellowing:
After kill-green, if required, the damp and warm tea leaves are left in closed containers and heated. The final result of this process is the turning of the previously green leaves to turn yellow. These teas are called yellow teas.

Leaf shape:
The damp leaves are fashioned into the shapes needed. The most common way to do this is to roll the leaves with the aid of cloth bags. The leaves in the cloth bags are kneaded by hand or machine releasing the juices of the leaves which helps to enhance its flavor. Tea can be found in different shapes such as wrinkle strips, spirals, pellets or have elaborate shapes.

Drying:
At this stage the tea leaves are properly dried in order to prepare for storage, packing and selling. There are numerous methods used for this, but the most popular method is by baking. Other methods such as sunning, panning and air drying are also used at times to dry the leaves.

Curing:
Some varieties of tea require that they are aged or treated with secondary fermentation. Another way to use curing with regard to tea is to add flavoring by spraying with the desired flavor or aroma. This can also be achieved by storing the tea with the desired flavoring agent.